Chana Pulao Recipe | Kabuli Chana Pulao | Channa Rice Recipe - One of the best pulao recipe for chickpea lovers. Healthy and nutritious rice recipe to incorporate in diet. Today making degi chana pulao (چنا پلاٰو) authentic recipe to try. You will get the same taste of deg style chana pulao if you follow step by step. Watch a video recipe tutorial to get quick directions.
Chickpeas (chana) is healthy and nutritious to add in the diet. Best for kids and easy to eat. You can try this chickpea rice recipe famous as chana pulao and South Asian region. If you are looking how to make chana pulao deg style then have a look in recipe tutorial.
In this recipe, first, we will prepare chickpea curry then will add soaked rice. The blend of currry, boiled chickpeas, and rice makes scrumptious taste and aroma that tempt people to eat.
You can serve this pulao with:
Chicken Curry,
Raita and Salad.
Shami kabab is also a great idea to add in serving.
So let's move to Hinz Kitchen and make this mouthwatering chutney. You can also share this recipe video to your friend and family!
SEE ALSO: Mutton Biryani Recipe | Chicken Pulao Recipe | Best Biryani in Dubai
Chana Pulao Recipe Video
Chana Pulao Recipe Card
Ingredients
Oil - 1.5 Tbsp
Cumin Seeds - ½ Tsp
Cloves - 6
Black peppers - 15
green cardamom - 5
bay leaves - 2
Cinnamon sticks - 5"
ginger garlic - 2 Tsp
salt - ½ Tsp
Red Chilli powder - 1 Tsp
Coriander Powder - 1 Tsp
Yogurt - 2 Tbsp
Brown Onion - 2 Tbsp
Boiled Chickpeas - 2 Cups
Chicken Stock / Chana Stock - 2 Cups
Soaked Rice - 1.5 Cups
Salt - 1 Tsp
Lemon juice - 1 Tsp
Brown onion for topping
Method
- In a pan, heat up oil and add whole garam masala (Cumin seeds, black pepper, cloves, green cardamom, cinnamon sticks) and let it pop for few seconds.
- As the garam masala gets aromatic, add ginger garlic paste
- Saute for few seconds on high heat.
- Now add red chili powder, coriander powder, and salt.
- Stir for few minutes until the oil float over the surface.
- Now add Yoghurt and again stir for few minutes to blend the taste of yoghurt.
- Now add boiled chickpeas and gently mix in curry.
- Check the salt status.
- Add chana stock or chicken stock.
- Cover and let it boil on high - medium heat for 10 minutes.
- Now add soaked rice.
- Gently mix rice
- Add salt for rice.
- Now cover and cook for 15 minutes.
- Initial 5 minutes on high heat then turn the heat to low medium for next 10 minutes.
- After 15 minutes, add lemon water, and sprinkle brown onion and cover again for 10 minutes on low heat (Dum).
- After this, Chana pulao is ready to serve!
You can serve chana pulao with Chicken curry, raita or salad. Best lunch idea in summers. Try this recipe and I am sure you will love it <3
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Recommended: Chicken Pulao Biryani Recipe
Chana Pulao Recipe
Ingredients
- Ingredients
- Oil – 1.5 Tbsp
- Cumin Seeds – ½ Tsp
- Cloves – 6
- Black peppers – 15
- green cardamom – 5
- bay leaves – 2
- Cinnamon sticks – 5″
- ginger garlic – 2 Tsp
- salt – ½ Tsp
- Red Chilli powder – 1 Tsp
- Coriander Powder – 1 Tsp
- Yogurt – 2 Tbsp
- Brown Onion – 2 Tbsp
- Boiled Chickpeas – 2 Cups
- Chicken Stock / Chana Stock – 2 Cups
- Soaked Rice – 1.5 Cups
- Salt – 1 Tsp
- Lemon juice – 1 Tsp
- Brown onion for topping
Instructions
- Method
- In a pan, heat up oil and add whole garam masala (Cumin seeds, black pepper, cloves, green cardamom, cinnamon stickand let it pop for few seconds.
- As the garam masala gets aromatic, add ginger garlic paste
- Saute for few seconds on high heat.
- Now add red chili powder, coriander powder, and salt.
- Stir for few minutes until the oil float over the surface.
- Now add Yoghurt and again stir for few minutes to blend the taste of yoghurt.
- Now add boiled chickpeas and gently mix in curry.
- Check the salt status.
- Add chana stock or chicken stock.
- Cover and let it boil on high – medium heat for 10 minutes.
- Now add soaked rice.
- Gently mix rice
- Add salt for rice.
- Now cover and cook for 15 minutes.
- Initial 5 minutes on high heat then turn the heat to low medium for next 10 minutes.
- After 15 minutes, add lemon water, and sprinkle brown onion and cover again for 10 minutes on low heat (Dum).
- After this, Chana pulao is ready to serve!
Notes
- To get good result don't soak rice more than 15 minutes
- Cautiously check the balance of salt during chickpeas boiling, curry making and rice cooking.
- Don't add too much water.
- Don't overcook the chickpeas.
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Awesome write-up. I’m a normal visitor of your blog and appreciate you taking the time to maintain the nice site. I’ll be a frequent visitor for a long time.
Hinz
Thank you so much!! Stay connected..
Iqra
Asalamalaikum thank you for this recipe. Do you know why my pulao was mushy and the grains weren’t individual? Maybe the pot I am using is too small?
Hinz
Iqra, small pot could be the reason.
Few key points that you can follow..
Avoid soaking basmati rice for long time.
Always add rice in hot boiling. When it starts to get double in size then change the temperature/flame to low or medium heat.
Don't keep on steaming for long time.
These are simple rules that will save your rice to get mushy...
Hinz
What type of rice did you use?
Did you monitor the quantity of water to cook rice?
May be oversteaming is the reason..